Description
A creamy, comforting pasta made with roasted butternut squash, fragrant sage, garlic, Parmesan, and a touch of nutmeg. Blended roasted squash creates a silky sauce, while remaining roasted pieces and toasted walnuts add delicious texture.
Ingredients
For the Roasted Butternut Squash:
4 cups butternut squash, peeled, seeded, and cubed (560 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried sage (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Pasta:
12 oz pasta, such as rigatoni or penne (340 g)
2 tbsp butter (28 g)
2 tbsp fresh sage leaves, finely chopped (6 g)
2 garlic cloves, minced (6 g)
1 cup vegetable or chicken broth (240 ml)
½ cup heavy cream (120 ml)
½ cup grated Parmesan cheese (50 g)
¼ tsp nutmeg (0.5 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For Garnish:
¼ cup toasted walnuts, roughly chopped (30 g)
2 tbsp grated Parmesan cheese (15 g)
6–8 fresh sage leaves
1 tbsp fresh parsley, chopped (4 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Add the cubed butternut squash to a large bowl and toss with olive oil, garlic powder, dried sage, smoked paprika, kosher salt, and black pepper until evenly coated.
2. Spread the squash in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and caramelised around the edges.
3. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup (240 ml) of the pasta water. Drain the pasta and set aside.
4. Melt the butter in a large skillet over medium heat. Add the finely chopped fresh sage and cook for 1–2 minutes, until fragrant and lightly crisp. Add the minced garlic and cook for about 30 seconds, stirring frequently.
5. Transfer about half of the roasted butternut squash to the skillet. Pour in the broth and heavy cream, then bring the mixture to a gentle simmer. Cook for 3–4 minutes to allow the flavours to come together.
6. Use an immersion blender to blend the sauce directly in the skillet until smooth and creamy. Alternatively, carefully transfer the mixture to a blender and blend until silky smooth.
7. Stir the grated Parmesan, nutmeg, kosher salt, and black pepper into the blended sauce. Add a little reserved pasta water at a time, stirring after each addition, until the sauce becomes silky and reaches a smooth, spoon-coating consistency.
8. Add the drained pasta to the skillet and toss gently until every piece is evenly coated with the creamy butternut squash sauce. Fold in the remaining roasted butternut squash, keeping some of the larger pieces intact for added texture.
9. Place the walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
10. Divide the pasta among serving bowls. Top with the toasted walnuts, extra grated Parmesan, fresh sage leaves, and chopped parsley. Serve warm while the sauce is creamy and the roasted squash is tender.
Notes
Cut the butternut squash into similarly sized cubes so they roast evenly. Spread the squash in a single layer and avoid overcrowding the baking sheet so the edges can caramelise properly. Save the pasta water because its starch helps loosen the sauce and gives it a smooth consistency that clings to the pasta. Cook the fresh sage until fragrant and lightly crisp without overcooking it. Blend only half of the roasted squash so the sauce stays creamy while tender roasted pieces remain throughout the pasta. Stir the walnuts frequently while toasting because they can quickly become overdone. Frozen butternut squash can be used, although roasting time and final texture may vary slightly. Rigatoni and penne work particularly well, but other short pasta shapes can also be used. The butternut squash sauce can be prepared ahead and gently reheated. Add a splash of reserved pasta water or broth if it becomes too thick. The walnuts can be omitted if preferred. Vegetable broth can be used instead of chicken broth for a vegetarian option, provided the Parmesan and other ingredients fit your dietary preferences. Serve with a simple green salad or roasted vegetables for a complete autumn-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian